Author Notes: This recipe is inspired by my sister. She loves mushrooms and she recently gave me some fennel pollen. I thought fennel pollen would add a nice flavor to marinated mushrooms. I've combined crimini or button mushrooms with shiitakes, but I think this would be great with any sturdy mushroom (chanterelles and hedgehogs come to mind). I've added some fresh herbs, radish, green onion, and capers to add flavors and textures to complement the earthy meatiness of the mushrooms.This recipe can and should be made the night before you want to serve it. It can be served atop crostini or bruschetta, mixed with pasta, served atop scrambled eggs, or however you see fit. —hardlikearmour

Food52 Review: Meg should be proud of her namesake mushrooms. Earthy and bright, hardlikearmour's homage to her sister is as versatile a mushroom dish as you'll find. We spooned it up warm straight from the bowl, piled it atop crisp crostini, and then wished for more so we could crown a bed of vibrant greens with it. We love the mix of shiitake and cremini, as well as the clever technique of cooking the mushrooms in a dry pan (we used a cast iron skillet with great success) so they really caramelize -- we may just be converts for life on this one. - A&M —The Editors

Wipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake's and cut the caps into 1/4-inch pieces.

Heat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.

Transfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.

This is an amazing, bullet proof dish. I made it several times and it is now one of my party staples. The only thing I disagree with you is that I loved it warm -- the first time I made it we just could not have enough of it, right away, and there was nothing left to marinate, so I had to go back to the market and make another batch.

I love this recipe! It is so interesting. I would never have thought to marinade mushrooms, and to team them with so many flavours too. I was smiling reading this recipe! Really looking forward to trying this! :) Thank you

Made this last night which just a short marinade time (1 hour). It was delicious. Tasting the leftovers this morning my thought is the fennel is a touch too forward the next day (for me at least) at the amount indicated. I will back it off some if I marinate over night. Kudos on a great recipe.

Just made a batch -- these are wonderful! Serving them as part of a New Years dinner. Didn't use fennel pollen because I couldn't find it. Is the pollen liquorice-flavoured? I was tempted to use regular old fennel but didn't want to ruin it. Thanks for posting!

Fennel pollen does have a liquorice-anise flavor - it tastes similar to fennel seed, so you can substitute 1/4 tsp ground fennel seed if you want. Though, it's fine to omit it, too. I'm glad you like them, and I hope they are well-received at your dinner!

I made this late last night for a dinner party tonight. It was fun to make -- and I love appetizers like this that can be completely made in advance. I stole a bite this morning (for quality control purposes!) and it's absolutely delicious! I love the crunch of the radishes and the flavor of the marinade. Can't wait to dig in tonight! I'm planning to serve it with crostini, with a little goat cheese on the side.

First used this recipe for a dear friend's bachelorette party dinner...what a crowd pleaser! Although I strayed from the recipe slightly (due to lack of available ingredient types), there were people constantly at the mushroom bowl. Super flavorful, I love the use of radish here, and will make this in the future - its a definite. Thank you!

I survived the experiment with fennel pollen! Thanks to you, I made this the over the weekend and served it over creamy polenta with some fresh rosemary in it. You've made me a convert - it was absolutely wonderful. There was a layer of flavor I've never experienced before, Thank you so much, and congratulations on a well-deserved EP.

The fennel pollen is really nice - adds a fairly subtle anise flavor that goes well with the earthy mushrooms, nutty seed oil, and tang from the vinegar. I think I'll next use it in Pierino's Market Style Porchetta recipe.

Ok, I've got my fennel pollen and all sorts of good mushrooms. I've got a good bottle of wine, and a good book on Kindle. I think I'm set. I'll let you know how it goes. Enjoy your gathering this weekend.

For some reason, I've been shy about using fennel pollen. You make it so easy to be brave with it here. This sounds heavenly tossed with some fresh pasta, maybe with some lemon zest in the dough. Thank you and warm congratulations!